Gomez-Zavaglia, A.; Prieto Lage, M.A.; Jimenez-Lopez, C.; Mejuto, J.C.; Simal-Gandara, J.
The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value. Antioxidants 2019, 8, 406.
https://doi.org/10.3390/antiox8090406
AMA Style
Gomez-Zavaglia A, Prieto Lage MA, Jimenez-Lopez C, Mejuto JC, Simal-Gandara J.
The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value. Antioxidants. 2019; 8(9):406.
https://doi.org/10.3390/antiox8090406
Chicago/Turabian Style
Gomez-Zavaglia, Andrea, Miguel A. Prieto Lage, Cecilia Jimenez-Lopez, Juan C. Mejuto, and Jesus Simal-Gandara.
2019. "The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value" Antioxidants 8, no. 9: 406.
https://doi.org/10.3390/antiox8090406
APA Style
Gomez-Zavaglia, A., Prieto Lage, M. A., Jimenez-Lopez, C., Mejuto, J. C., & Simal-Gandara, J.
(2019). The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value. Antioxidants, 8(9), 406.
https://doi.org/10.3390/antiox8090406